Rheological properties of milk and yoghurt systems fortified with groundnut proteins.

Ramana, S. V. (1981) Rheological properties of milk and yoghurt systems fortified with groundnut proteins. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	milk beverage, yogurt, groundnut flour, texture quality
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 27 Dairy products 600 Technology > 08 Food technology > 33 Nuts
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Mar 2023 06:46
Last Modified:	08 Mar 2023 06:46
URI:	http://ir.cftri.res.in/id/eprint/16143

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